One-Pot Burrata Pizza Pasta | Easy 30-Minute Dinner
This easy One-Pot Burrata Pizza Pasta combines Italian sausage, pepperoni, creamy tomato pasta, mozzarella and burrata for a family-friendly 30-minute dinner.
Creator: Leslie Stokes
If there are two things my kids will pretty much never turn down, it’s pizza and pasta—so obviously combining the two felt like a good idea.
This One-Pot Burrata Pizza Pasta is one of those dinners that feels a little more fun than your average weeknight pasta, but it’s still incredibly easy. Everything cooks right in the same pot: Italian sausage, pasta, marinara, plenty of cheese and pepperoni. Then right before serving, I tear a ball of creamy burrata over the top and finish it with fresh basil and a little hot honey.
And honestly, the burrata is what takes it from a basic pepperoni pasta to something I’d actually be excited to make again and again.
We are fully back into the school-year routine over here, which means I’m constantly looking for dinners I can get on the table in about 30 minutes without creating an entire sink full of dishes. With three kids, homework, sports, work and everything else happening around dinner time, one-pot meals are always going to win for me.
This one checks all the boxes: easy, cheesy, hearty, family-friendly and made in one pot.
Why You’ll Love This Burrata Pizza Pasta
The best way I can describe this recipe is pepperoni pizza meets creamy one-pot pasta.
You get the savory Italian sausage, marinara and pepperoni that give it that classic pizza flavor, but the pasta cooks right in the sauce and broth so it becomes rich and almost creamy before we even add the cheese.
Then comes mozzarella, parmesan, a splash of cream and, of course, the burrata.
A few reasons this has become exactly my kind of dinner:
- One pot: Less cleanup is always a win.
- Ready in about 30 minutes: Perfect for busy school nights.
- Family-friendly: Pizza flavors are an easy sell with kids.
- Extra cheesy: Mozzarella melts into the pasta while cool, creamy burrata goes over the top.
- Easy to customize: Add vegetables, change the meat or leave off the hot honey for the kids.
- Great leftovers: The flavors are just as good the next day.
What Is Pizza Pasta?
Pizza pasta basically takes all the flavors you love about pizza and turns them into a cozy pasta dinner.
There are a lot of ways you can make it, but for this version I wanted to keep everything in one pot and make it hearty enough to be a complete dinner.
Instead of just tossing cooked noodles with pizza sauce and cheese, we’re browning Italian sausage first and then cooking the dry pasta directly in marinara and chicken broth. As the pasta cooks, it releases starch into the sauce and gives everything that really good, slightly creamy consistency.
And because I can never leave well enough alone, we’re finishing it with burrata and hot honey.
So good.
The Burrata Makes This One
You could make this without burrata, but I really wouldn’t.
I love the contrast between the warm, cheesy pasta and the cool burrata added right at the end. Once you tear it open, that creamy center starts melting into the marinara and basically becomes part of the sauce.
The key is not stirring the burrata into the pot.
Add it after you turn off the heat and let everyone scoop some up with their serving. You still get those pretty pockets of burrata instead of losing it completely into the sauce.
Give It an Extra Pizza-Style Finish
If you want the top to look even more like pizza, use an oven-safe skillet or Dutch oven.
Once the pasta is cooked and you’ve stirred in the mozzarella, parmesan and pepperoni, sprinkle a little additional mozzarella over the top and add a few more pepperoni slices.
Place the pot under the broiler for 2–3 minutes, watching it closely, until the cheese is bubbling and the pepperoni starts to crisp around the edges.
Then add the burrata, basil and hot honey after broiling.
This would be my pick if you’re making it for a Reel because that bubbly cheese and crispy pepperoni moment will look so good before you break open the burrata.
Easy Substitutions
You can easily adjust this based on what you already have.
Use spicy Italian sausage instead of mild if your family likes more heat. Ground beef or ground turkey would also work.
You can swap rigatoni for penne, ziti, rotini or another similar short pasta. I personally love rigatoni here because the sauce gets inside those big noodles.
No burrata? Fresh mozzarella works, although you won’t get quite the same creamy finish.
And if your kids aren’t into hot honey or red pepper flakes, leave those off the main dish and add them individually when serving.
What to Serve With Pizza Pasta
Because this pasta is pretty hearty on its own, I wouldn’t overthink the sides.
A simple arugula or Caesar salad would be perfect. You could also serve it with roasted broccoli, green beans or garlic bread if you’re feeding a hungry crowd.
For a busy weeknight, though? I’m putting a simple salad next to it and calling dinner done.
How to Store Leftovers
Let leftover pizza pasta cool and transfer it to an airtight container. Refrigerate promptly; USDA guidance recommends using most cooked leftovers within 3–4 days.
The pasta will continue soaking up the sauce as it sits, so when reheating it, add a splash of chicken broth, water or marinara to loosen everything back up.
I prefer adding fresh burrata after reheating rather than microwaving it with the pasta.
FAQ
Can I make pizza pasta without Italian sausage?
Absolutely. You can use ground beef, ground turkey or ground chicken. You can also skip the sausage entirely and add additional pepperoni for a simpler version.
Can I make this without heavy cream?
Yes. The heavy cream makes the sauce richer, but the recipe will still work without it. You could also use half-and-half for a slightly lighter option.
What pasta works best?
Rigatoni is my favorite, but penne, ziti, rotini or another short-cut pasta will work. Cooking time and the amount of broth needed may vary slightly depending on the pasta.
Can I add vegetables?
Yes! Mushrooms, bell peppers or spinach would all fit really well with the pizza flavors. Sauté mushrooms or peppers with the sausage, or stir spinach in toward the end.
Is burrata the same as mozzarella?
Not quite. Burrata has an outer mozzarella shell filled with stracciatella and cream, which gives it that really soft, creamy center. That’s exactly why it’s so good added to this pasta right before serving.
Tips for the Best One-Pot Pasta
Stir it as it cooks. Because the pasta is cooking directly in the sauce, you’ll want to give it a good stir every couple of minutes, especially toward the end.
Don’t add all the cheese over high heat. Turn the heat down before adding the cream and cheeses. This helps everything melt into a smooth sauce.
Keep extra broth nearby. One-pot pasta isn’t an exact science because different pasta shapes and brands absorb slightly different amounts of liquid. If the pasta needs another couple of minutes but the sauce is getting thick, add broth ¼ cup at a time.
Don’t overcook the pasta. Pull it while it’s still al dente. It will continue soaking up some of that sauce as it sits.
Save the burrata for last. This is what gives you those creamy pockets on top.
I hope this dinner recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
One-Pot Burrata Pizza Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- 1 24-ounce jar marinara sauce
- 3 cups chicken broth plus more if needed
- 12 ounces short-cut pasta such as rigatoni or penne
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- 20-25 pepperoni slices plus more for topping
- 1 8-ounce ball burrata
- Fresh basil for serving
- Kosher salt and freshly cracked black pepper to taste
- Hot honey optional, for serving
Let's Make It
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles, until browned and completely cooked through. If you’re using pork Italian sausage, ground pork should reach 160°F.
- Add the minced garlic, Italian seasoning and red pepper flakes. Cook for about 30 seconds, just until the garlic becomes fragrant.
- Pour in the marinara sauce and chicken broth. Stir in the uncooked pasta, making sure most of the pasta is submerged in the liquid.
- Bring everything to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for about 12–15 minutes, stirring every few minutes so the pasta doesn’t stick to the bottom.
- Cook until the pasta is al dente and most of the liquid has been absorbed. Different pasta shapes absorb liquid differently, so add another splash of broth if the sauce gets too thick before the pasta is cooked.
- Reduce the heat to low. Stir in the heavy cream, shredded mozzarella, parmesan and pepperoni. Cook for another 1–2 minutes, until the cheese has melted and the sauce is creamy.
- Remove the pasta from the heat. Tear the burrata into pieces and arrange it over the hot pasta.
- Top with additional pepperoni, fresh basil, parmesan and cracked black pepper. If you like that sweet-and-spicy pizza combination, drizzle a little hot honey over the top right before serving.
- Serve immediately while the pasta is hot and the burrata is cold and creamy.
Nutrition Facts
Approximate nutrition per serving:
Calories: 760
Protein: 34g
Carbohydrates: 59g
Fat: 44g
Saturated Fat: 20g
Fiber: 4g
Sugar: 9g
Sodium: 1,500mg
Nutrition will vary depending on the sausage, marinara, pepperoni, pasta and cheese brands used.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
